Description
This Mongolian Chicken recipe features tender strips of chicken cooked to golden perfection and coated in a sticky, flavorful garlic-ginger soy sauce with spring onions. Quick and easy to prepare, it’s a deliciously balanced dish perfect served over steamed or egg fried rice for a satisfying weeknight dinner.
Ingredients
Scale
Chicken and Coating
- 3 tbsp oil (avocado oil recommended)
- 2 tbsp cornflour (cornstarch)
- Pinch of salt and black pepper
- 550 g (1.1 lb) skinless boneless chicken breasts (about 3 medium breasts, sliced into thin strips)
Sauce
- 1 tsp sesame oil
- 1 tbsp minced ginger
- 3 cloves garlic (peeled and minced)
- 120 ml (1/2 cup) reduced sodium soy sauce (dark or all-purpose soy sauce)
- 1/4 tsp black pepper
- 6 packed tbsp light brown muscovado sugar
- 90 ml (1/3 cup) water
- 1 tsp cornflour (cornstarch)
Finishing
- 8 spring onions (scallions, sliced into 1 inch pieces)
- Boiled rice or egg fried rice, to serve
Instructions
- Heat the oil: Heat the avocado oil in a wok or large frying pan over high heat until very hot, preparing for frying the chicken.
- Coat the chicken: In a bowl, mix the 2 tablespoons of cornflour with a good pinch of salt and black pepper. Toss the thinly sliced chicken strips in this seasoned cornflour to coat evenly.
- Cook the chicken: Add the coated chicken strips to the hot oil in the pan. Fry, turning occasionally, until the chicken is cooked through and slightly golden. You can cook in two batches, but it can also be done in one batch. Use a slotted spoon to remove the chicken and set aside in a bowl.
- Prepare the sauce base: Pour out all but 1 tablespoon of the oil from the pan. Reduce heat to medium-low and let the oil cool briefly. Add 1 teaspoon sesame oil, minced ginger, and minced garlic to the pan. Cook, stirring constantly for about 30 seconds to avoid burning the garlic, releasing aromatic flavors.
- Make the sauce: In a small bowl, combine 90 ml water with 1 teaspoon cornflour until smooth. Pour this mixture into the pan along with the soy sauce, black pepper, and brown muscovado sugar. Stir everything well, increase the heat, and bring to a boil. Let it simmer gently for 2-3 minutes until it thickens slightly.
- Combine chicken and sauce: Return the cooked chicken strips to the pan with the sauce. Cook together for an additional 2 minutes, allowing the chicken to absorb the sauce’s flavors.
- Add spring onions: Stir in the sliced spring onions and cook for a final minute to soften slightly while retaining freshness.
- Serve: Turn off the heat and serve the Mongolian chicken hot over boiled rice or egg fried rice for a complete and delightful meal.
Notes
- This dish delivers tender Mongolian chicken in a sticky garlic-ginger soy sauce accented by fresh spring onions.
- Using dark soy sauce can deepen the flavor, but all-purpose soy sauce works well too.
- Serve simply over plain boiled rice or upgrade to egg fried rice for extra richness.
- The recipe is quick to make, perfect for a weeknight dinner with minimal fuss.
Nutrition
- Serving Size: 1 serving
- Calories: 314 kcal
- Sugar: 2 g
- Sodium: 1331 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.1 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 33 g
- Cholesterol: 88 mg
